Composition: whole grain rice flour* (36%), sunflower seeds*, corn starch*, ground linseeds*, linseeds*, buckwheat-yeast powder* (buckwheat flour*, quinoa flour*, yeast cultures),
sea salt, rice syrup powder*, caramel powder*, maltodextrin*, thickener: guar gum*.
*-biologically controlled cultivation
Preparation:
About 750g of ready bread. Add water and yeast.
1. Mix the flour mixture with 1pac. dry yeast.
2. Add 350ml of lukewarm water, mix thoroughly.
3. Knead until a homogeneous dough mass is formed.
4. Put the dough in a greased 25 cm loaf pan.
5. Smooth the surface with water and lightly cover with oil.
6. Make a longitudinal cut on the surface of the dough with a knife.
7. Cover the dough with foil and let it rise in a warm place for 15 minutes.
8. Heat the oven to 225°C. Place the dish in the oven
with water. 9. Bake for 50 minutes.
10. Remove from the mold and cool before cutting.
BAKING IN A BREAD MACHINE.
Place 350 ml of cold water, flour mixture and 1 packet of dry yeast in a container. Bake in the fast program. During kneading, separate the dough from the edges 2-3 times so that it mixes optimally.
Average nutritional value per 100g
Energy value 1786kJ/427kcal
Fat 19g
saturated fatty acids 2.3g
Carbohydrates 46.0g
of which sugar 2.8g
Fiber 7.4g
Protein 13.0g
Salt 1.9g